Saturday, 10 September 2016

Sriracha Tartare Sauce

This recipe originated, as I have allergy issues with mustard seed and wanted to make a vegan version of tartare sauce, but zap it up a bit.

1 tbsp apple cider vinegar
½ tsp salt
1-2 tbsp Srirchara (depends on personal taste)
4 tbsp aquafaba (chickpea water)
¾ -1 cup rapeseed oil
1 tbsp capers finely chopped

Makes about 1 cup

It still amazes me that you can take a few simple ingredients, that make such a fabulous sauce.

Blitz the vinegar, salt, aquafaba and Srirchara sauce, using a stick blender for a few seconds to thoroughly combine.

Whilst the blender is still running, slowly drizzle in the oil.   The mixture will being to thicken up and turn a lovely yellow colour and you will need to move the blender around, to ensure its mixed properly.   Once the mixture is so thick, that it does not run off the blender, you can stop adding the oil.

Pour the mixture into a dish, mix in the capers and check the seasoning and add more salt and pepper if required.

I enjoyed the tartare sauce with battered aubergine 'fish', chips and mushy peas.

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